Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $25.00 - $30.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, offering comprehensive capabilities in venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG manages a prestigious portfolio consisting of seven world-class owned venues and serves an impressive roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The group's mission focuses on delivering unparalleled live entertainment experiences by combining innovative infrastructure with exceptional service quality. The company culture embraces diversity and inclusivity, believing these values are foundational to driving innovation and excellence across all aspects of its operations. Oak View Group is also committed to providing equal employment opportunities, fostering a respectful and supportive work environment for all employee partners regardless of protected class status.
The role of Part-Time Sous Chef at Norfolk Tides (Harbor Park) is a key culinary position within Oak View Group's dynamic hospitality team. This role supports the Executive Chef in managing the main, grill, and banquet kitchens, encompassing a wide array of responsibilities such as ordering supplies, scheduling staff, maintaining sanitation standards, and overseeing employee development and performance reviews. The Sous Chef ensures the preparation of high-quality food products while controlling profit margins and labor costs, guaranteeing an efficient and consistent kitchen operation. This part-time position offers an hourly pay rate between $25.00 and $30.00 and provides part-time employees with benefits like a 401(k) savings plan and matching, promoting financial well-being alongside career development.
As an integral member of the kitchen team, the Sous Chef maintains rigorous standards for food preparation, presentation, and portion control for daily specials, entrees, salads, and banquets, under the guidance of the Executive Chef. The role involves supervising and training kitchen staff, fostering team spirit, and instilling the service excellence principles known as the 3 steps of service. Attending food and beverage meetings and banquet lineups is a crucial aspect of the position, ensuring clear communication and coordination across various functions within the hospitality operation. Furthermore, the Sous Chef is responsible for preparing staff schedules, monitoring payroll data, managing inventory including receiving and proper rotation of goods, and contributing to menu development upon specific requests.
Attention to cleanliness and safety is paramount in this role. The Sous Chef ensures compliance with all sanitation protocols, maintains equipment and work areas, and champions safe working habits. The position demands flexibility and a team-oriented mindset given the dynamic nature of the hospitality environment—employees frequently cross-function to meet operational demands. Enhancing guest experiences by responding professionally to requests and complaints and participating actively in service recovery actions is vital. The Sous Chef is expected to represent the company brand by adhering to uniform standards and demonstrating a committed work ethic.
Overall, this role offers a unique opportunity within a globally recognized organization to develop culinary leadership skills while contributing to a premier live entertainment and hospitality service provider. The position is ideal for motivated culinary professionals seeking to advance their career in a high-energy, fast-paced setting that values diversity, innovation, and excellence.
The role of Part-Time Sous Chef at Norfolk Tides (Harbor Park) is a key culinary position within Oak View Group's dynamic hospitality team. This role supports the Executive Chef in managing the main, grill, and banquet kitchens, encompassing a wide array of responsibilities such as ordering supplies, scheduling staff, maintaining sanitation standards, and overseeing employee development and performance reviews. The Sous Chef ensures the preparation of high-quality food products while controlling profit margins and labor costs, guaranteeing an efficient and consistent kitchen operation. This part-time position offers an hourly pay rate between $25.00 and $30.00 and provides part-time employees with benefits like a 401(k) savings plan and matching, promoting financial well-being alongside career development.
As an integral member of the kitchen team, the Sous Chef maintains rigorous standards for food preparation, presentation, and portion control for daily specials, entrees, salads, and banquets, under the guidance of the Executive Chef. The role involves supervising and training kitchen staff, fostering team spirit, and instilling the service excellence principles known as the 3 steps of service. Attending food and beverage meetings and banquet lineups is a crucial aspect of the position, ensuring clear communication and coordination across various functions within the hospitality operation. Furthermore, the Sous Chef is responsible for preparing staff schedules, monitoring payroll data, managing inventory including receiving and proper rotation of goods, and contributing to menu development upon specific requests.
Attention to cleanliness and safety is paramount in this role. The Sous Chef ensures compliance with all sanitation protocols, maintains equipment and work areas, and champions safe working habits. The position demands flexibility and a team-oriented mindset given the dynamic nature of the hospitality environment—employees frequently cross-function to meet operational demands. Enhancing guest experiences by responding professionally to requests and complaints and participating actively in service recovery actions is vital. The Sous Chef is expected to represent the company brand by adhering to uniform standards and demonstrating a committed work ethic.
Overall, this role offers a unique opportunity within a globally recognized organization to develop culinary leadership skills while contributing to a premier live entertainment and hospitality service provider. The position is ideal for motivated culinary professionals seeking to advance their career in a high-energy, fast-paced setting that values diversity, innovation, and excellence.
Job Requirements
- High school diploma or equivalent
- 2-3 years experience as lead line cook
- Culinary training preferred
- Possession of valid Health and Sanitation Card
- Strong communication skills
- Ability to work in a fast-paced indoor environment
- Ability to multitask effectively
- Willingness to follow instructions accurately
- Ability to maintain cleanliness and sanitation standards
- Availability to work part-time hours
- Commitment to teamwork and service excellence
Job Qualifications
- 2-3 years as lead line cook
- Culinary training preferred
- Health and Sanitation Card
- Ability to communicate and follow instructions
- Experience in indoor, fast-paced kitchen environment
- Culinary school graduates preferred
- Ability to multi-task and work efficiently under pressure
- Ability to follow instructions well as directed
Job Duties
- Responsible for proper preparation, excellence of product, profit, and labor cost
- Organize and help in the service of all activities, employee meals, and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc.
- Train, supervise, and/or performance manage employees when needed
- Enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- Attend F&B meetings, banquet meetings, and lineups
- Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
- Order, receive, and properly rotate food and kitchen goods
- Develop menu for special requests by a member or the Executive Chef
- Expedite at any meal period ensuring proper quality, portioning, and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Maintain cleanliness and sanitation of work areas and kitchens including equipment, counters, tools, and waste areas
- Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
- Be aware of team members and the environment and participate as a member of the team
- Notify supervisor of member/guest complaints at the time they occur and rectify using service recovery
- Interact professionally with members/guests, assisting with changes and last-minute requests
- Perform various functions as needed to meet fluctuating demands
- Adhere to all company and department policies, procedures, and standards
- Follow all service department and corporate guidelines ensuring safety
- Maintain good conduct and safe working habits
- Attend daily lineups and participate as requested
- Wear a clean and neat uniform that follows venue standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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